Tomato, Ginger, and Chilli Jam
This jam is great with everything from friend eggs to cold meat, or to make a great sandwich even better.
This jam is great with everything from friend eggs to cold meat, or to make a great sandwich even better.
- Carbohydrate 327.475158 g
- Cholesterol 0 mg
- Fat 2.52868 g
- Fiber 9.74508020484447 g
- Protein 10.578332 g
- Saturated Fat 0.5097452 g
- Serving Size 1 1 Serving (1052g)
- Sodium 2827.2285 mg
- Sugar 317.730077795156 g
- Trans Fat 0.7395722 g
- Calories 1331 calories
Step-by-step
- Puree chillies, garlic, ginger and fish sauce in a blender.
- Place the puree, sugar and vinegar into a stainless steel saucepan, add the tomatoes and slowly bring to a boil, stirring occasionally.
- Cook gently for 30-40 minutes, stirring every now and then to prevent sticking.
- When cooked, pour into warm, sterilized jars and store in the fridge.
Castor sugar provides the structural foundation for this preserve, acting not only as a sweetener but as the chemical agent required to thicken the fruit juices into a glossy spread. Because fine castor sugar dissolves faster than granulated varieties, it integrates smoothly into the acidic vinegar base before the mixture reaches heat. Pureeing the aromatics—chilli, garlic, ginger, and fish sauce—first breaks down their cell walls to release volatile oils that infuse evenly throughout the pot rather than concentrating in isolated pockets. Stainless steel cookware prevents unwanted metallic reactions with the high acid content of the tomatoes and red wine vinegar. Maintaining a gentle simmer for thirty to forty minutes allows moisture to evaporate slowly without scorching the high sugar load at the bottom of the vessel. Stirging occasionally prevents localized caramelization spots that impart a bitter burnt flavor to the batch. Pouring the hot preserve directly into warm, sterilized jars minimizes thermal shock and prevents glass breakage. Once cooled, storing the condiment in the refrigerator extends its shelf life safely by inhibiting bacterial growth. Day-old leftovers often taste more cohesive because the ginger heat and fish sauce umami mellow and meld into the tomato base overnight.
